Nutmeg Free Cinnamon Ginger Applesauce
Warm, fragrant, and made entirely from scratch, this applesauce is the kind of simple recipe that earns a permanent spot in your rotation. Peeled apples simmer down with a splash of water and fresh lemon juice until they're completely tender, then get lifted with Ceylon cinnamon and freshly grated ginger for a flavor that's bright, spiced, and deeply satisfying. A drizzle of honey at the end is entirely optional ā the natural sweetness of the apples often does all the work on its own. Many store-bought spiced applesauces and baking blends sneak in warming spices that don't work for everyone, so making your own means you control exactly what goes in the jar. Ceylon cinnamon brings a slightly floral, less sharp heat than the more common cassia variety, and the fresh ginger adds a clean, zingy kick that pairs beautifully with the soft cooked fruit. You can mash it chunky for texture or blend it silky smooth depending on your mood ā both versions are equally delicious. It keeps in the fridge for up to a week, making it a great make-ahead snack, breakfast topping, or side dish.
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Learn more āIngredients
6 servings
- 3 lbs apples (about 6 medium), peeled, cored, and cut into 1-inch chunks
- ā cup water
- 1 tbsp fresh lemon juice
- 1 tsp ground ceylon cinnamon
- Ā½ tsp fresh ginger, finely grated
- 1 tbsp honey (optional)
Instructions
- 1
Combine the apple chunks, water, and lemon juice in a large saucepan over medium heat. Stir to coat the apples, then cover and cook, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon, about 15ā18 minutes.
- 2
Remove the pan from the heat. Add the Ceylon cinnamon and grated ginger, then stir to combine.
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